Prep Time:15 minutes
Baking Time: 35-40 minutes
Frosting: 10 minutes
Serves 10-14
Ingredients
2 cups granulated sugar
4 large eggs (or 4 Tbs chia and 12 Tbs water)
1 and ¼ cup brown rice flour
3/4 cup potato starch (not flour!)
1/2 cup tapioca starch
½ tsp salt
1 TBS baking powder
1 tsp xanthan gum
1 cup canola or grapeseed oil
1 cup rice milk (or regular milk)
1 tsp pure GF vanilla extract
1 TBS lemon juice
1 TBS finely grated lemon rind (with micro zester)
Preheat oven to 350F. Prepare pans by lining them with parchment paper and lightly greasing/oiling the paper on the bottom and the sides. Beat the sugar and eggs in a bowl for one minute at medium speed. Add flour, starches, salt, baking powder, xanthan gum, oil, rice milk, vanilla extract, lemon juice and lemon rind. Beat for one minute at medium speed. Pour batter in prepared pans and bake for 35 minutes (40 minutes for 8 inch cake: 18-20 for cupcakes) or until the cake has pulled away from the pan and the center springs when touched or a toothpick inserted in the middle comes out with only crumbs. Set a timer for 5 minutes before it is anticipated to be done. Check it every minute for the last 5 minutes to make sure it is done just right (time may vary by oven).
Lemon Buttercream Frosting
1 cup Earth’s Balance or Palm Shortening (or butter)
3 and ½ cups confectioners sugar divided
¼ cup fresh lemon juice
1-2 TBS water or rice milk
2 tsps finely grated lemon rind
Beat the Earth’s Balance or Palm shortening until fluffy. Add the sugar, lemon juice and lemon rind. Beat it until mixed. Add the rest of the sugar and beat until creamy. Add water/rice milk as needed. I am posting this at Allergy-free Wednesdays.
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